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    » Home » Recipes » Spring Vegetable Recipes » Classic Caesar Salad Recipe

    Classic Caesar Salad Recipe

    Posted: Apr 29, 2014 · Updated: Mar 5, 2021 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    caesar salad in blue bowl

    The CSA we belong to begins each year in early April with an abundance of leafy greens that will last until July when more robust vegetables - eggplants, tomatoes, summer squash and green beans - replace them.  It's in these early weeks that we not only receive what feels like mountains of kale, red orach, baby spinach, and Swiss chard, but also heads of loose-leaf and Romaine lettuces, all watery and crisp.

    To make use of our mountain of greens, I serve salads at nearly every meal (including breakfast) until we've exhausted our supply for the week.  One of my favorite dishes to make this time of year is Classic Caesar Salad.  It's a simple recipe, but bright, crisp and delightfully garlicky.

    Why I Love Caesar Salad

    Beyond it's sharp, tart-salty flavor and the wonderful play of crunchy croutons on crisp lettuce, Caesar Salad is a delightfully nourishing dish with a lovely combination of egg, anchovy, lemon and raw milk cheese.

    This version is a classic caesar, with a bright parmesan-forward dressing, that's similar to the one you might find on the Outback Steakhouse Menu or similar restaurants.

    Wild-Caught Anchovies

    Classic caesar salad recipes include anchovies both in the salad itself and in its dressing.  Anchovies, like all oily fish, are rich in omega-3 fatty acids which support cardiovascular and cognitive function. They are also rich in calcium, selenium and niacin.  Like most small fish, anchovies number among the most sustainable seafood choices and are among the fish least likely to be contaminated with ocean pollutants.  You can purchase them here.

    Raw Garlic, Romaine and Lemon

    Raw garlic, romaine and lemon are rich in antioxidants like beta carotene, vitamin C.  Garlic is also a powerful immune booster.

    Raw Eggs and Raw Milk Cheese

    Classic caesar salad dressing also includes raw egg yolk as well as parmesan cheese, which is traditionally prepared from raw milk.  Raw egg yolk is rich in biotin, choline, when from pasture-raised birds, it is also a good source of the antioxidant beta carotene as well as vitamins A and E.

    Rate this Recipe
    5 from 1 vote

    Classic Caesar Salad Recipe

    Sharp, creamy, and salty, this Classic Caesar Salad Recipe makes a light, simple main course or lunch.
    Prep Time30 mins
    Total Time30 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    For the Croutons

    • ¼ cup extra virgin olive oil
    • 3 slices sourdough bread (cubed)
    • ½ teaspoon finely ground real salt

    For the Caesar Dressing

    • 4 cloves garlic
    • 4 anchovy filets (packed in oil)
    • juice of 1 lemon
    • 1 egg yolk
    • 1 ½ teaspoons Dijon-style mustard
    • 1 cup extra virgin olive oil
    • ¼ teaspoon finely ground real salt
    • ¼ teaspoon ground black pepper

    For the Salad

    • 1 head Romaine lettuce
    • 2 ounces grated parmesan cheese
    • 12 medium anchovy filets

    Instructions

    • Warm two tablespoons pastured lard and two tablespoons extra virgin olive oil together in a skillet over medium-high heat in a pan. Working in batches if you need to, arrange the cubed bread in a single layer in the hot fat of the pan. Allow it to brown on one side, about 3 minutes, before stirring it and allowing it to brown on the remaining sides. Transfer to a dish lined with a kitchen towel and sprinkle with salt. Allow the croutons to cool completely.
    • Place garlic, 4 anchovy flets, lemon juice, egg yolk, mustard, 1 cup olive oil, salt and pepper into a blender, and blend until smooth, about 30 seconds. Pour into a salad dressing cruet or mason jar, and store in the refrigerator until it's time to prepare the salad.
    • Chop the Romain lettuce into bite-sized pieces, add the remaining anchovy filets, parmesan cheese and reserved croutons to the bowl, and toss with salad dressing to coat.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Comments

    1. Mikki Coburn says

      May 01, 2014 at 2:30 am

      5 stars
      Great recipe Jenny. I do remember "real" Caesar Salad being made at the table. The waiter, or me, mixes the dressing in the bowl, not a blender, then adds the lettuce, croutons and cheese. It makes for a special presentation; unforgettable really. This is close, but no "drama" at the table.

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